*2.1. Test Probabilities for Physicochemical, Microbiological, and Sensory Criteria of Mackerel Tuna Fillets—Multi-Aspect Variance Analysis, including Interactions*

The storage time and coating treatment of mackerel tuna fillets can have a significant impact on their physicochemical, microbiological, and sensory quality indices. The data presented in Table 1 show a significant effect (*p* < 0.001) of storage period on all measured parameters except taste, in which the significant effect was *p* < 0.01. Furthermore, Table 1 illustrates a significant effect (*p* < 0.001) of coating treatment on all measured parameters except TBARS, TVC, PTC, and Enterobacteriaceae, in which the significant effect was *p* < 0.01. In addition, the coating treatment had a smaller effect on K-value (*p* < 0.05). The interactions between the storage time and the coating treatment were also indicated for all the tested parameters. The storage time and coating treatment had a significant effect (*p* < 0.001) on all measured parameters.


**Table 1.** Test probabilities for physicochemical, microbiological, and sensory quality indices of mackerel tuna fillets—multi-aspect variance analysis, including interactions.

<sup>1</sup> XXX: significant effect (*p* < 0.001); <sup>2</sup> XX: significant effect (*p* < 0.01); <sup>3</sup> X: significant effect (*p* < 0.05).
